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Browsing by Author "Macklin, Kenneth"
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Colonization Sites of Salmonella Enteritidis and Heidelberg in Broilers when Exposed Continuously in Feed or Day of Hatch
Chadwick, Elle (2017-04-18)
Salmonella is the most common bacterial pathogen to cause foodborne illness in the United States with poultry acting as a main vector. In order to control this pathogen prior to the processing plant, consideration must be ...
Detection, isolation, and characterization of avian influenza viruses from waterfowl in wildlife refuges in the southeastern United States (2006-2011).
Dormitorio, Teresa (2015-12-11)
Avian influenza (AI) is an infectious disease of birds caused by type A influenza viruses. These AI viruses (AIV) commonly infect poultry and wild birds; however, some AIV strains have infected and caused mortality in a ...
The development and use of multiplex PCR protocols for the detection of Clostridium perfringens toxin encoding genes cpa, cpb, etx, ia, cpe, netB, and tpeL
Bailey, Matthew (2013-04-19)
Clostridium perfringens (CP) is the etiological agent of necrotic enteritis (NE) and gangrenous dermatitis (GD) in poultry as well as CP enterotoxin (CPE)-mediated food poisoning in humans. All these diseases can cause ...
Effect of biosecurity and management practices on the prevalence of Salmonella, Campylobacter, and Clostridium perfringens in a poultry production system
English, Katrina (2015-12-10)
Salmonella, Clostridium perfringens, and Campylobacter are responsible for 30% of all foodborne illness cases and 50% of foodborne illness hospitalizations in the United States. Many of these cases and outbreaks have been ...
Effect of Dietary Phosphorus Level and Phytase Enzymes on Broiler Performance and Bone Mineralization
Shaw, Ashley (2010-07-06)
A series of experiments evaluated dietary levels of non-phytate phosphorus (npP),
with or without phytase enzyme supplementation in corn-soybean meal diets, on growth
and skeletal performance in the broiler chicken. A ...
Effect of Management on the Bacterial Community Present in Poultry Litter
Williams, Zachary (2012-07-16)
An unwanted byproduct of commercial broiler chicken grow out is thousands of
tons of litter. This litter is the material on which the broiler chicken spends its entire life.
Litter consists of a starting material, ...
The Effects of Feeding Reduced-oil DDGS to Broilers when Challenged with C. perfringens and Eimeria spp. on Necrotic Enteritis and Intestinal Microbiome.
Singh, Brittany (2017-11-17)
Clostridium perfringens-associated necrotic enteritis (NE) costs the international poultry industry an estimated $6 billion annually. Traditionally, the incidence of NE has been controlled by the use of antibiotic growth ...
Effects of high dietary copper concentration on growth performance, processing characteristics, amino acid digestibility, and ileal microflora composition of broilers
Philpot, Stephanie (2019-07-09)
Subtherapeutic antibiotics have been added to diets to improve growth performance of broilers. Pressure from the food service industry is reducing the use of this practice, so the broiler industry is evaluating alternatives ...
The Efficacy of DL-Methionine Methylsulfonium Chloride on Performance Characteristics and Intestinal Tract Integrity in Broilers
Hendricks, Ashley (2007-05-15)
DL-methionine methylsulfonium chloride (MMSC) is a methionine derivative previously shown to modulate the immune system and to protect intestinal membrane cells in humans and swine. It has also been shown to improve body ...
Evaluation of poultry transport flooring cleaning methods for the reduction of Salmonella and Campylobacter
Reina Antillon, Marco (2023-08-09)
In response to unsuccessful efforts to reduce human Salmonella infections associated with poultry products, new approaches have been proposed by the FSIS. These include implementing risk analysis and the potential for ...
AN EXAMINATION OF THE MICROBIOME OF BROILER CHICKENS IN VARYING STATES OF STRESS AND NECROTIC ENTERITIS CHALLENGE
Chasteen, Kaicie (2021-11-18)
The gut influences and is in turn shaped by its microbial communities, with the host’s environment and its history molding those populations in ways unique to the specific location and stimulus received. For domestic ...
Examing Litter Sampling Methodology and the Persistence of Nontyphoidal Salmonella in Reused Poultry Litter
Talorico, Aidan (2021-12-07)
Nontyphoidal Salmonella is responsible for a significant proportion of foodborne illness in the United States and is prevalent in broiler houses all over the world. The study of environmental detection methods, management ...
The impact of increasing dietary amino acid density and feed allocation during the first three weeks of life for broilers vaccinated against coccidiosis
Cloft, Sara (2018-11-15)
The objective of this research was to ameliorate growth depression and meat yield reductions associated with coccidiosis vaccination. Coccidiosis vaccination induces an enteric challenge to develop immunity from Eimeria ...
Microbiological Evaluation of Commercially Manufactured Animal Feeds to Determine Presence of Salmonella, Escherichia coli and Clostridium perfringens
Munoz, Luis (2020-07-14)
Animal feed can potentially expose animals to pathogens which may lead to infection or colonization of the gastrointestinal tract (GIT). Feeds can become contaminated with bacterial pathogens during harvesting/transportation ...
Quantifying Condensation on Shell Eggs and its Effect on Salmonella Enteritidis Penetration into Egg Contents
Gradl, Janet (2016-07-20)
Salmonella Enteritidis (SE) prevalence in eggs is a major concern to the egg industry. Some research has shown that egg sweating, which can occur when refrigerated eggs are moved into a warmer ambient temperature with ...
The use of Bacillus subtilis as a direct-fed microbial and its effects on production and colonization of Salmonella Enteritidis and Clostridium perfringens in production broilers
Frazier, Anthony Nathan (2015-12-11)
The growing emergence of antimicrobial resistant bacteria has given rise to consumer fear that the use antibiotics in the meat industry can lead to more antimicrobial resistant strains. Because of this fear, the poultry ...